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Moulard Magret Duck

Moulard Magret Duck

Crispy skinned moulard magret duck cooked to a tender medium rare, served with apple compote, asparagus, arugula, and a rich brown sauce for a restaurant quality experience at home.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 moulard magret duck breasts, about 12 ounces each
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 sprigs fresh thyme
  • 1 cup apple compote
  • 12 asparagus spears, trimmed
  • 2 cups fresh arugula
  • 1 cup brown sauce or demi glace, warmed

Instructions

  1. Pat the duck breasts dry and score the skin in a cross pattern without cutting into the meat. Season both sides with salt and black pepper.
  2. Place the duck skin side down in a cold heavy skillet. Turn the heat to medium and allow the fat to render slowly for 6 to 8 minutes, carefully pouring off excess fat as it accumulates.
  3. Flip the duck and cook on the meat side for 4 to 5 minutes for medium rare. Add fresh thyme during the last minute of cooking.
  4. Check the internal temperature and aim for 130 to 135 degrees Fahrenheit for medium rare doneness.
  5. Remove the duck from the pan and let it rest for 5 to 10 minutes before slicing thinly against the grain.
  6. Lightly cook or steam the asparagus until just tender while the duck rests.
  7. Arrange sliced duck on plates with asparagus, fresh arugula, apple compote, and warm brown sauce. Serve immediately.

Notes

  • Start with a cold pan to ensure proper fat rendering and crispy skin.
  • Do not skip the resting period to keep the meat juicy.
  • Save rendered duck fat for roasting vegetables or potatoes.
  • Slice against the grain for maximum tenderness.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Pan-Seared
  • Cuisine: French

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 6g
  • Sodium: 620mg
  • Fat: 38g
  • Saturated Fat: 14g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 34g
  • Cholesterol: 110mg

Keywords: moulard magret duck, pan seared duck breast, french duck recipe, crispy duck skin, medium rare duck